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Anchovy Special (from your own brick oven)

Quiet weekend ahead? How about building your own brick oven? Russell Jeavons channel his years of running a pizza restaurant on the Fluerieu Peninsula into his essential guide, Your Brick Oven. And once the work is done, Russell provides plenty of delicious recipe suggestions, like this Anchovy Special.   A version of the French Pissaladiere, this is how we deal with those kinky anchovy people. Anchovy haters should skip this one or leave the anchovies out. Anchovy lovers, read on. The…

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Olive and Asparagus Frittata

Spring is announced by the new season’s asparagus bursting from the ground, freshly pickled olives and the traditional symbol of new life – eggs! Which also means: olive and asparagus frittata! Celebrate with this easy, flexible recipe from Russell Jeavons's Your Brick Oven. Great for an appetiser. Olive and Asparagus Frittata (makes enough for eight as an appetiser) 1 large onion olive oil 1 bunch of asparagus 1 cup new season’s black olives 10 eggs salt and pepper…

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